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Basil-Garlic Tomato Sauce Recipe

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By Capper's Farmer Editors | Jul 2, 2015

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The addition of basil and garlic to fresh tomatoes gives this tomato sauce a big boost of flavor.
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  • 7 pints



  • 20 pounds firm, ripe tomatoes
  • 1 cup chopped onion
  • 8 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup finely minced fresh basil
  • 7 tablespoons lemon juice, or 1-3/4 teaspoons citric acid, divided


  •  Sterilize pint jars and lids according to manufacturer’s instructions.
  •  Wash tomatoes, then remove core and blossom ends. Cut tomatoes into quarters, and set them aside.
  •  In a large stockpot over medium heat, sauté onion and garlic in olive oil until tender. Add quartered tomatoes, and simmer for 20 minutes, stirring now and then.
  •  Press mixture through a sieve or food mill; discard seeds and peels.
  •  Combine tomato pulp and basil in a large saucepan. Cook mixture over medium-high heat until volume is reduced by half, stirring constantly to prevent sticking.
  •  To each jar, add either 1 tablespoon lemon juice or 1/4 teaspoon citric acid. Ladle hot sauce into jars, leaving 1/2-inch headspace.
  •  Wipe rims and threads of jars clean. Place lids on jars, and screw bands down evenly and firmly, but don’t force them.
  •  Process for 35 minutes in a boiling water canner.Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.

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